For Christmas this year I received a copy of the Smitten Kitchen cookbook. I love the pictures and more importantly the author’s voice. I’ve made a few of the salads but the recipe for Pancetta, White Bean and Chard Pot Pie was calling to me this last weekend.
I made a few minor substitutions. First, we had extra shredded chicken so I decreased the beans by half and added the chicken. Second, I didn’t have adorable- little-individual-portion-oven-proof bowls, so I baked it as a casserole. And the verdict . . . SUCCESS! This recipe is insanely delicious (which probably has a lot to do with the two sticks of butter). The top is flaky and buttery and the filling is delicious as a stew. The leftovers were even better the next day.